If you live in a village, consider yourself very lucky, because you probably have access to homemade milk straight from the cow.
But city dwellers shouldn’t be upset either – you can almost always buy this product at the market, where farmers sell produce from their farms.
This kind of homemade milk is needed to make natural butter, so if you have it, so to speak, at hand, consider that half the job is done.
In order to serve butter made with your own hands, you will need to separate the milk from the cream.
Although it sounds complicated, in reality it is as easy as pie. To separate the cream, all you need to do is remove the "tops" from the jars filled with milk.
The cream needs to be cooled and then whipped – all in the same 3-liter jar.
Pour 500 ml of cream and the same amount of warm water into the container, then close the jar with a lid and shake vigorously for about 20 minutes.
The butter is almost ready - drain the whey, pour cold water into the bowl of butter and mix, then squeeze it with your hands and transfer it to the butter dish.
